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Had a whole beef tenderloin fall apart on me last Tuesday because I didn't let it rest long enough after trimming
I was rushing through prep at the shop on Western Ave around 4pm and started pulling the silverskin before the meat came up to temp, made the whole cut split right down the center when I went to portion it into 8oz filets - anyone else run into this with cold meat or was it just my bad knife angle?
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the_cameron22d agoMost Upvoted
Aw man that sucks! I've definitely been there with cold meat just splitting apart on me. That moment when you've got the knife in your hand and suddenly the whole cut just gives way... brutal. The trick I learned was to let it sit out a solid 30 minutes minimum, especially if it's a big tenderloin. Your knife angle probably didn't help either, but honestly cold meat is gonna crack no matter what. Hope the rest of your week was smoother, that's a rough way to start a shift lol.
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the_fiona25d ago
That 4pm rush is brutal. I've had the same thing happen when the meat was still too cold from the walk-in. Your knife angle might not have helped, but the real issue is temp. Let that beef sit on the counter for a good 20-30 minutes before you tough it. Cold meat is unforgiving and will crack on you every time.
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